Kohlrabi
Kohlrabi, similar to a turnip with stalks topped with crisp broccoli-like leaves, is one of the most popular vegetables in Chinese cuisine. People like kohlrabi because it combines two vegetables in one, the root and the leaves, both of them are edible indeed, the root is similar to those of a broccoli or a cabbage while the leaves are crispy and juicy, more like the turnip greens, or an apple with less sweet flavor. Kohlrabi is commonly used in Chinese cookings.
Season:
Kohlrabi is available year-round in supermarkets.
Purchasing tips:
When purchasing, select small to medium-sized kohlrabis, avoid extreme large ones, indicating age. Choose smooth stems and firm green leaves.
Storage:
Kohlrabi should be refrigerated in the vegetable crisper of the refrigerator for several weeks, make sure that you do not separate the leaves before you store.
Preparation and Usage:
Separate the leaves and cut off the stems or the tough ribs, discard the tough outer skin of the bulb stem. Rinse thoroughly under cold running water to remove any sand or dirt, then pat dry and cut them into slices or strips, usually stir fried with meat or poultry, also kohlrabi can be eaten raw as well as cooked, thus you can combine it with your favorite vegetables or fruits to make a delicious salad.
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